Oatmeal Cookies Recipe

Introduction

These caramel oatmeal cookies combine chewy oats with rich, buttery caramel pieces and a sweet maple glaze. The addition of dried apple bits adds a subtle tartness that balances the sweetness perfectly. They’re a delightful treat for any occasion.

Ingredients

• 1/4 cup apple cider
• 1 tsp salt (for caramel)
• 2 tbsp salted butter (softened, for caramel)
• 1/2 cup packed dark brown sugar (for caramel)
• 1 tbsp vanilla extract
• 2 large eggs (room temperature)
• 1/2 tsp salt (for cookies)
• 1 tsp baking soda
• 1 cup salted butter (2 sticks)
• 2 cups old fashioned rolled oats
• 1 cup brown sugar
• 2 cups all-purpose flour
• 1 Honeycrisp apple (thinly sliced and diced, optional)
• Flaky sea salt (for topping)
• 1/3 cup pure maple syrup
• 3/4 cup confectioners’ sugar (sifted)

Instructions

1. Step 1: Make the apple cider caramel by melting 2 tablespoons of softened salted butter with 1/2 cup packed dark brown sugar in a large pot over medium heat. Stir in 1/4 cup apple cider and cook, stirring constantly, until the mixture thickens and turns dark and bubbly (about 10 minutes). Stir in 1 teaspoon salt, pour onto a parchment-lined baking sheet, let set completely, then cut into small pieces.
2. Step 2: If using the apple, spread the thinly sliced and diced Honeycrisp apple on a parchment-lined baking sheet and bake at 350°F for about 10 minutes to dry. Remove and cool.
3. Step 3: Brown 1 cup salted butter in a skillet over medium heat, stirring occasionally until golden brown and nutty-smelling, about 3–4 minutes. Transfer to a bowl and cool for 5 minutes.
4. Step 4: To the cooled brown butter, add 1 cup brown sugar, 2 room temperature eggs, and 1 tablespoon vanilla extract. Mix until smooth. Stir in 2 cups all-purpose flour, 2 cups rolled oats, 1 teaspoon baking soda, and 1/2 teaspoon salt until combined. Fold in caramel pieces and dried apples (if using).
5. Step 5: Preheat oven to 350°F. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 8 minutes, rotate the pan, then bake an additional 3–4 minutes until edges begin to set. Let cool completely on the sheet.
6. Step 6: Whisk together 3/4 cup confectioners’ sugar, 1/3 cup maple syrup, 1 tablespoon vanilla extract, and a pinch of flaky sea salt. Thin with water if needed. Drizzle glaze over cooled cookies and optionally sprinkle with extra flaky sea salt before serving.

Tips & Variations

• For gooey caramel pockets, add extra caramel pieces to the cookie dough before baking.
• If you prefer a chewier cookie, substitute some of the flour with whole wheat flour.
• Omit the apple for a classic caramel oatmeal cookie.
• Use a high-quality vanilla extract like Nielsen-Massey for the best flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. You can also freeze the cookies for up to 2 months; thaw at room temperature before glazing or serving. Reheat glazed cookies briefly in a low-temperature oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the dried apple in the recipe?

Yes, the dried apple is optional. The cookies will still be delicious with just the caramel and oatmeal base.

How do I prevent the caramel pieces from melting completely inside the cookies?

Cooking the caramel until it’s thick and slightly firm before cutting it into pieces helps it hold its shape better during baking. Additionally, allowing the caramel to cool completely before folding it into the dough reduces melting.

Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.8 from 201 reviews

Delight in these chewy Caramel Oatmeal Cookies featuring homemade apple cider caramel pieces and optional dried honeycrisp apples, all enhanced with a sweet and lightly salted maple glaze. Browned butter adds a rich, nutty depth to these classic cookies, creating irresistible pockets of caramel and a soft, textured bite with oats and cinnamon notes. Perfect for a cozy treat or gifting.

• Author: Nethan
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Caramel Pieces:

• 1/4 cup apple cider
• 1 tsp salt
• 2 tbsp salted butter (softened)
• 1/2 cup packed dark brown sugar

For the Cookies:

• 1 tbsp vanilla extract
• 2 large eggs (room temperature)
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup salted butter (2 sticks)
• 2 cups old fashioned rolled oats
• 1 cup brown sugar
• 2 cups all-purpose flour
• 1 honeycrisp apple (thinly sliced and diced, optional)

For the Glaze:

• Flaky sea salt (for topping)
• 1/3 cup pure maple syrup
• 1 tbsp vanilla extract
• 3/4 cup confectioners’ sugar (sifted)

Instructions

1. Make the Apple Cider Caramel: In a large pot over medium heat, melt 2 tablespoons of softened salted butter and stir in 1/2 cup packed dark brown sugar. Add 1/4 cup apple cider and bring to a boil while stirring constantly. Cook until the mixture is dark, bubbling, and thickened, about 10 minutes. Stir in 1 teaspoon salt. Pour the hot caramel onto a parchment-lined baking sheet and let it set completely before cutting into small pieces.
2. Dry the Apples (If Using): Spread thinly sliced and diced honeycrisp apple in a single layer on a parchment-lined baking sheet. Bake in a preheated 350°F oven for about 10 minutes to dry out the apples, preventing excess moisture in the cookies. Remove and cool.
3. Brown the Butter: In a skillet over medium heat, melt 1 cup salted butter (2 sticks). Stir occasionally until it turns golden brown and smells nutty, about 3-4 minutes. Transfer immediately to a heatproof bowl and let cool for 5 minutes.
4. Prepare the Cookie Dough: To the cooled browned butter, mix 1 cup brown sugar, 2 room temperature eggs, and 1 tablespoon vanilla extract until smooth. Add 2 cups all-purpose flour, 2 cups old fashioned rolled oats, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir to combine evenly. Fold in the caramel pieces from step 1 and dried apples from step 2 (if using), adding extra caramel if you prefer gooey pockets.
5. Shape and Bake the Cookies: Preheat oven to 350°F if not already done. Roll dough into rounded tablespoon-sized balls and place 2 inches apart on a parchment-lined baking sheet. Bake for 8 minutes, rotate the sheet, then bake for an additional 3-4 minutes until edges are just set. Cool completely on the baking sheet.
6. Make and Drizzle the Maple Glaze: Whisk together 3/4 cup confectioners’ sugar, 1/3 cup pure maple syrup, 1 tablespoon vanilla extract, and a pinch of salt until smooth. Thin with water if needed. Drizzle generously over cooled cookies and sprinkle with flaky sea salt for contrast.

Notes

• Cooking the caramel longer yields harder caramel pieces; adjust to your preferred texture.
• Drying the apple slices helps prevent soggy cookie texture by reducing moisture.
• Use room temperature eggs to ensure better mixing and emulsification in the dough.
• Brown butter adds a nutty richness that elevates the flavor of the cookies.
• The glaze is optional but adds a delicious sweet and salty finishing touch.
• Store cookies in an airtight container at room temperature for up to 5 days for best freshness.

Keywords: Caramel Oatmeal Cookies, Browned Butter Cookies, Maple Glaze Cookies, Thanksgiving Cookies, Soft Chewy Cookies, Autumn Dessert